in Recipes

Rice and vegetable pan with parsnip, kohlrabi and peppers

updated

Spread the love

Ingredients for 2 servings:

  • 1 parsnip(s)
  • 1 kohlrabi
  • 1 bell pepper(s), yellow
  • 1 tbsp rapeseed oil
  • Salt
  • 150 g basmati
  • 1 tbsp tomato paste
  • 500 ml vegetable stock
  • 1 tbsp lemon juice
  • 1 tbsp honey

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

my kids love vegetarian

Peel, wash, and dice the vegetables. Heat the oil in a large pan, add the vegetables and season with salt, and fry for 3 minutes. Then add the rice and fry for 1-2 minutes, stirring occasionally. Stir in the tomato paste and deglaze with the broth. Simmer uncovered for about 15 minutes over medium heat. Then stir in the lemon juice and honey, adding salt if desired. Cover and let stand for 5 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Proja

Chicken quiche with pumpkin, curry and peas